1.Combine the sugar with 1 ½ cups of water.
2.Heat a deep pan and the above combination. Heat it for for 7 to 8 minutes, while stirring sometimes.
3.Simmer on medium flame for 4 to 5 minutes or till the sugar syrup is of one string consistency.
4.Impurities, if any, that might float on top should be removed using a spoon.
5.Now add the saffron. Make sure the syrup is warm.

For the gulab jamuns:-
1.Mix all the ingredients in a deep bowl and press very well unless smooth dough.
2.Pluck 30 equal portions from the dough.
3.Roll each portion into round balls.
4.Make sure the surface of the dough balls is consistent or the gulab jamuns will break while deep frying

How to proceed:-
1.Heat the ghee in a non-stick deep pan and deep-fry a few jamuns at a time on slow flame. Replace them with a few more once dark brown.
2.Soak for 1 hour.
3.Serve warm.

Handy tip:-
1.Hariali mava is a distinctive kind of mava used to make gulab jamuns.